Saturday, December 20

A Recipe for the Best Ever Pineapple Upside-Down Cake

When it comes to cherished family recipes, my grandmother's recipe for Pineapple Upside-Down Cake holds top honors. Like most everything that she created in her warm, tiny kitchen, this cake is remarkable in both its simplicity and flavor.

This recipe is over 70 years old and has brought pleasure to generations of our family and friends. So just what makes this Pineapple Upside Down Cake so special? It is a marvelously light, moist cake that is made irresistible by a thick, sugary crust that encases sweet pineapple slices, sticky maraschino cherries, and rich whole pecans.

You could modernize this recipe by using fresh pineapple instead of canned. You could skip the maraschino cherries if they seem old-fashioned. But don't. That's the beauty of this cake. It's a taste from a time long ago and, like a fine wine, should be savored.

Position a rack in the center of the oven, and preheat to 350 degrees F.

Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add 6 pineapple slices and place a cherry inside of each one. Fill in the nooks and crannies with whole pecans.

In a medium bowl, combine sifted flour, baking powder and salt, and stir.

Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.

In a separate bowl beat egg yolks with sugar at medium speed until creamy. Add pineapple juice, and vanilla extract, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.

Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.

...moist cake that is made irresistible by a thick, sugary crust that encases sweet pineapple slices, sticky maraschino cherries, and rich whole pecans ...Yes Susan that is just what I want from a pineapple upside down and it must have the cherries! Gosh yes.

Oh, this brings back memories... One of the first cakes we ever made together as a family when I was a kid, and still one of my favorites :) I even made one a few years back before I had a mixer and creamed the butter by hand-- still came out great!

Waou.. thanks for sharing a family heirloom with the world. It does look like the best pineapple upside-down cake ever. This will ensure that your grandma's cake will be made for generations to come. How cool is that? :-)

Gorgeous! The only time I ever made pineapple upside down cake was at least 15 years ago, when I was writing an article about firehouse cooking, and this cake was the specialty of the guy who happened to be cooking on the night I was there. It was delicious, but not as beautiful as yours.

Wow, I felt like I was looking at my mom's pineapple upside down cake. That looks very similar to one she's been making for years. (Don't tell her I told you but she cheats now and uses boxed cake mix) hahaha... and it's still great!Thanks for sharing such a family treasure!Merry Christmas and Happy Holidays!

Love that photo - it manages to look both modern and retro at the same time - this is such a great classic recipe - yours is different than my families but I love the traditions behind these recipes - will have to get hold of my mum's recipe some time!

Oh Susan, you read my mind! I've been absolutely obsessing about making a pineapple upside down cake - and here you post a recipe! And I agree 100% with you that you *could* update the cake with fancy schmancy fresh ingredients... but that woudl alter the fundamental nature of it, and it wouldn't taste like childhood any more. Bravo!

I just asked my SIL what dessert she likes (for her b-day) and she said pineapple upside down cake. I can't wait to make this. I love that it is handed down from your grandmother. I just posted an old recipe from my grandmother. Those are the best, aren't they?

I just asked my SIL what dessert she likes (for her b-day) and she said pineapple upside down cake. I can't wait to make this. I love that it is handed down from your grandmother. I just posted an old recipe from my grandmother. Those are the best, aren't they?

OMG, I must say I was a little intimidated about making this because I am a cook, not a baker. I have never made a pineapple upside-down cake before, but I made this today for my husband for our 6th anniversary. It is the best thing I have ever had and went perfectly for dessert after our seafood stew. The ring of heavenliness around the outside edge of this cake is indescribable! I made mine in a 10 inch cast iron pan and took about 5 minute off the cooking time, there are still angels singing in my kitchen.

Three bowls used for a 1-layer cake is pretty high maintenance. But I figured that adding the egg whites at the end would give the cake that fluffy lightness that I do adore in boxed cake mixes.

But I have to say, when I added the flour to the egg/juice/extract mixture, it was super-thick, coming together like bread dough. I wasn't even able to "fold" the egg whites in. I had to use the hand mixer in order to incorporate the egg whites into the egg yolk/flour mixture. And then, it was so thick that it barely even covered the pineapples in my cast iron skillet.

lashanta-I'm not sure exactly what went wrong. However, this recipe as written, has been made scores of times without fail. The cake batter should be about the density of thick pancake batter. The egg whites must be folded into the batter and are typically done so easily. Since you beat the whites into the batter, it won't come out light and fluffy. I also don't know how it will cook in a cast-iron skillet as this recipes calls for a cake pan in the oven.

This was my first bake ever and it came out beautiful! I was amazed when i turned it!! But it was WAY WAY too sweet!! Can i just use half of what it asks for brown and regular sugar? Would it still come out as delicious?

wow, 70 year old recipe!, then it must be a must try recipe and pineapple in it makes it more interesting, love pineapple and that too in cakes, I have baked pineapple cakes this looks very delicious with cherries.

I made this today, one for us, and one for our neighbour. It is SOOOOO incredibly good!! I can't wait to hear what the neighbour says. I will never make another pineapple upside down recipe, this cake is to DIE for!!! Many thanks to your grandma for a 6 star cake!!

My cake is baking in the oven even as I write to you...just a quick question..I notice that your recipe does not mention butter in the cake batter...am I right or have I missed a vital ingredient?????I can see it rising beautifully tho!!!!

I found your recipe online last nite as I was craving this cake. I followed the recipe to the letter and it came out exactly like the picture you have for it. It was very yummy and tastes just as good the next morning. Thank you very much for sharing.

TastyTreasures- I've never done it, but if you'd like to try, I'd put pecans, pineapple, and cherries in the bottom of the muffin cups and pour the batter over it, about 3/4s of the way up. Let me know how they turn out!